Indian Single Malts Vs Scotch Single Malts: 3 Ways In Which Terrain And More Impact Flavour
Last year, India bested France to become the world’s largest Scotch whisky-consuming country by volume. Naturally, there has been a continued spike in demand for Scotch.
However, with the great price tag associated with importing Scotch whisky, single malts distilled in the country are now gaining traction.
Further, exporting Indian single malts is a profitable commercial venture because of the comparatively lower taxation burden.
At the core of what makes these whiskies distinct from one another are the elements of terroir—the environmental factors that impact flavour—and production methods. The Food Safety and Standards Authority of India mandates single malt to use only malted barley and include whisky from a single distillery.
Indian malt whisky is heavily inspired by the methods used to make Scotch whisky, but uses grains that are locally grown.
Therefore, grains like barley are grown in the colder parts of the country and then transported to the distilleries located in western and southern India.
Here are some key differences between Scotch and Indian single malts, and how their flavours are impacted by geography.
Maturation
Scotland: In Scotland, the temperature usually hovers between 5°C to 15°C, with humidity and frequent rain. Hence, the whisky matures at a slower pace, often requiring at least a decade of ageing for the spirit to develop all its complex layers of flavour.
Because of the temperate and humid climate, the evaporation of the spirit from the barrels (known as angel’s share) takes place at a glacial pace, allowing it to interact with the barrel wood for a longer period.
This process contributes to developing the nuanced, subtle notes of flavour—of vanilla, oak, spice and dried fruit—in Scotch whiskies.
India: The climate in India, by contrast, can reach up to 50°C during the summer months in some regions. This accelerates the maturation of the drinks and is referred to as tropical ageing. Hence, Indian whiskies reach the same maturation as Scotch whiskies at one-third the time, in only three to five years.
The hotter climate indicates that evaporation also takes place much more rapidly, which results in a whisky that is concentrated in flavour and more robust than Scotch whisky. Indian single malts tend to have a fruity and caramel undertone because of their accelerated interaction with the barrel.
Peat
Scotland: Scottish whisky uses a kind of substance formed from decomposed plant matter, in the malting process. Peat is usually burnt to dry malted barley, which in turn gives the drink its customary smokey and herbaceous flavour.
India: Unlike in Scotland, peat is rarely used in the production of Indian single malts. This gives the drink a distinct flavour profile that emphasises more on fruit and spice than the smokey notes of heavily peated Scotch whisky.
Barrel Ageing
Scotland: Scottish distilleries employ casks with American oak and European oak to impart different flavour notes to different batches. Whereas American oak adds a subtle note of vanilla and caramel, European oak imparts a rich fruity and nutty flavour.
India: As mentioned earlier, its rapid interaction with the wood leads to a much more aggressive flavour extraction and gives the Indian malts a much brighter, acidic and sweeter flavour.
Water
Scotland: Most Scotch distilleries are situated around springs and streams—pristine sources of water—and this pure water is said to offer a nuanced, smooth flavour and mouthfeel to Scottish single malts.
India: Indian distilleries draw water from local sources that contain different minerals and a harder taste, which significantly contributes to the taste of the final product.
Do remember: like everything, alcohol is best consumed in moderation. Drink and serve responsibly!
